Source: MRS 2020
MRS: 716.1 — Sandwiches (700s)

BBQ Pork Sandwich-USDA

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 80  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

Pork, Pulled, #1059
20  pound(s)
Sauce, BBQ, Hickory Smoke, #2253
3  quart(s)
Spice Blend MS, Creole, No Salt, #2736
3  ounce(s)
Bun, Hamburger, WGR, #1228
80  bun(s)



  • Thaw pulled pork in the refrigerator.
  • Place 20 pounds of pork in each steamtable pan and steam for 20 minutes.
  • Drian the pork and shred it. Then combine pork with barbeque sauce and Creole spice blend.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.



  • Place 24 bottom portions of hamburger bun on bun pan, 4 down and 6 across.
  • Portion pork with #10 scoop onto bottom half of buns.
  • Replace bun top.

Place sandwich in a steamtable pan (12" x 20" x 2½"). Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. Prepare in batches to maintain quality.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.


Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq.  whole grains.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill with in 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.

Prepare only what can be served in a 30 minute period to maintain quality.

Serving Notes

 Individual sandwiches can be wrapped in aluminum foil.

Nutrients Per Serving
41.28 g
Dietary Fiber
3.00 g
27.00 g
1263.00 mg
Total Fat
12.00 g
Sat. Fat
4.00 g
Trans Fat
0.00 g